Brown Butter, Funfetti Snickerdoodles

9/19/12

Brown Butter, Funfetti Snickerdoodles | une gamine dans la cuisine

Leave it to the brilliant minds (and palates) behind Baked to make me realize that I really need to hang out with snickerdoodles more often.

A few weeks ago, as an early birthday present, I received a Barnes and Noble gift certificate. Of course, without question, I had to buy the latest Baked cookbook, Baked Elements. I am head-over-heels in love with this book!! It's basically divided into 10 chapters, each one devoted to a specific ingredient; Peanut butter, caramel, chocolate, cinnamon, pumpkin, malted milk powder, cheese, bananas, booze (yay!), and...wait for it...wait for it...lemon and lime!!!

Has your mind been blown?!

Mine was. Again.

Brown Butter, Funfetti Snickerdoodles | une gamine dans la cuisine

This recipe was in the book's cinnamon chapter. Oh, I almost forgot, each chapter starts off with fun trivia facts about each ingredient! For example, did you know that cinnamon was once more valuable than gold? (I'd certainly pay a pretty penny for a batch of these snickerdoodles!)

*Can't believe I just said "pay a pretty penny?"* o_O

What makes this recipe extra special is the fact that it's made with brown butter. Brown butter makes everything better. I tossed in a few sprinkles because I can't eat them straight from the bottle. The cookies are tender, and cinnamon-y, and sweet. Perfect snickerdoodles that have been kicked up several notches. Thank you, brown butter.

And thanks to the guys from Baked! I made their antique caramel cake for my birthday...something I'll share with you later this month. Needless to say, it was Spectacular!! (There are a few sneak peek photos on Instagram.) ;)

Brown Butter, Funfetti Snickerdoodles | une gamine dans la cuisine

Brown Butter, Funfetti Snickerdoodles
recipe adapted from the Baked Elements cookbook (everyone needs to own this book!) 

makes about 24-30 cookies

ingredients
8 ounces (that's 2 sticks) unsalted butter
2 3/4 cup all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking Soda
1/2 teaspoon salt
1 Tablespoon + 2 teaspoons of ground cinnamon, divided
2 eggs
1 Tablespoon whole milk (or half & half cream)
1 cup + 3 Tablespoons granulated sugar, divided
1/2 cup tightly packed brown sugar (I used dark)
1 1/2 Tablespoons coloured sprinkles (optional but fabulous)

method
Brown the butter: Using either a medium skillet or a heavy bottomed saucepan, melt the butter over medium heat. Once melted, continue cooking for about 8-12 minutes, or until the butter bubbles are brown and the butter develops a seductive nutty aroma. As the butter is cooking, swirl the pan around occasionally, just to make sure everything is browning evenly. Once browned, pour the butter through a strainer directly into the bowl of your stand mixer. Using the paddle attachment, beat the butter on med-low speed until it cools to room temperature. { Note: This took about 15+ minutes. }

In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of the ground cinnamon; Set aside.

In a separate small bowl, whisk together the eggs and milk (or half & half, if using). Set aside.

Once the butter has cooled to room temperature,  turn off the mixer and add 1 cup of the granulated sugar and the brown sugar. Beat on medium speed for about 3 minutes. Scrape down the sides and bottom of the bowl and give the mixer another brief whirl. On low speed, add the egg mixture in a slow steady stream. Once all of the mixture has been added, beat on medium speed for about 1 minutes, just to make sure everything is happily combined.

Add the flour mixture in 3 separate parts, beating just until each addition has been incorporated into the dough. (Try not to over-beat.) Once the third and final round of flour has been incorporated, turn off the mixer. Add the sprinkles and, using a large rubber spatula, fold the sprinkles evenly into the cookie dough. Cover the bowl tightly and refrigerate for at least 1 hour. (I know. I'm a horrible, horrible person.)

When you're ready to bake, preheat the oven to 400 F. and line baking sheets with parchment paper.

In a large shallow bowl, mix together the remaining 3 Tablespoons of sugar and 1 Tablespoon + 1 teaspoon of cinnamon.

Using a small 2-Tablespoon-size ice cream scoop, scoop the dough into balls and roll the balls through the cinnamon/sugar mixture until they're evenly coated. (If you don't have a scoop, use well-rounded Tablespoons for each cookie.) Place the cookies on the prepared cookie sheets, leaving at least 1 1/2-inches of space between each one. Bake for 8-10 minutes or until the tops of the cookies are cracked and the fissures are set. Rotate the sheets halfway through the baking time. { Note: My cookies were perfect after 8 minutes...rotating at the 4 minute mark. }

Remove from the oven and allow the cookies to rest on the sheets for about 10 minutes before transferring them to a cooling rack.

16 comments:

Rosa's Yummy Yums said...

Very addictive! Those cookies are really appealing.

Cheers,

Rosa

Laura (Tutti Dolci) said...

I think I need to get my hands on that book! What incredible cookies - I can only imagine a snickerdoodle with browned butter....salivating! Can't wait for you to share the caramel cake! :)

Beth said...

These cookies look fantastic! You've certainly convinced me to check out the cookbook.

Coffee and Crumpets said...

Yummy! These look divine! Brown butter makes everything taste better.

Anna @ hiddenponies said...

What a great combination, these look amazing! That cookbook sounds very tempting too.

Laura said...

I am loving the book too! And I also have this recipe bookmarked, so I am happy to see you enjoyed them. They look fantastic!

Lauren at Keep It Sweet said...

It's official, we need to be neighbors.

Jen @ Savory Simple said...

I need to get my hands on this book! These look amazing.

Angie's Recipes said...

These cookies look divine!

Jenn Kendall said...

sounds like a great book, definitely need to check it out! and these cookies look so fun and delicious, love it!

emilialiveslife said...

Oh my gosh. I don't usually think of snickerdoodles as anything worth having/making, but this recipe could most certainly change my mind. Bookmarking it immediately, I can't wait to try it out!

Jen Laceda | Tartine and Apron Strings said...

When I see brown butter, my heart just melts! And what a coincidence! I just blogged about a green lentil soup I made with...here we go...brown butter! Hooray for brown butter! Hooray for delicious cookies!

Chung-Ah | Damn Delicious said...

I definitely need to hang out with more snickerdoodles too! Love that you added sprinkles to these.

Suzanne Perazzini said...

I love the sound of that cooking book - quite unique. I would be making all the recipes under the caramel section.

Kristy @ the wicked noodle said...

Brown butter DOES make everything better. My girls are going to LOVE these! Mom of the year, coming right up!

Mercedes said...

I just received this book and am in love with it as well! These cookies look amazing! I love how thick they are!

 

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